Cold Avocado Soup - cooking recipe

Ingredients

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken stock
4 ripe avocados
1 cup sour cream, plus additional (to garnish)
1 tablespoon limes or 1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
salt & freshly ground black pepper, To taste

Preparation

Heat the butter in a saucepan over moderate heat and stir in the flour.
Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
Chill for at least 2 hours.
Immediately before serving, peel, pit, and dice the remaining avocado.
Serve garnished with the diced avocado and a dollop of sour cream if desired.